Healthy Flank Steak Recipes

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

This quick, healthy dinner salad recipe is ready in 40 minutes thanks to preshredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you want a bigger flavor kick in the dressing, up the wasabi powder to 1 tablespoon.

This drunken noodle recipe makes a delicious and easy weeknight dinner. Dark soy sauce is thicker and sweeter than regular light soy sauce. Look for it at Asian markets or online. If you can't find it, substitute 1 teaspoon light soy sauce mixed with 1 teaspoon molasses.

The creamy, colorful goat cheese filling for this rolled flank steak recipe takes the flavor to the next level and makes for a presentation that wows. Pounding the steak is crucial for easy rolling and melt-in-your-mouth tenderness. Serve with a simple salad or roasted vegetables to complete this easy dinner recipe.

Chimichurri is a robust, herby sauce from Argentina that's typically partnered with grilled beef--here we're serving it with grilled flank or hanger steak, two lean and flavorful cuts of beef that are great for grilling, for an easy dinner recipe that takes just 30 minutes to prep. The sauce is equally delicious over grilled fish, pork or chicken.

Flank steak has fewer calories than other cuts of beef and loads of protein. In this recipe, it's seasoned with a simple--yet flavorful--dry rub of oregano, lemon peel and black pepper. Serve it with your favorite grilled or roasted veggies.

Lime juice and adobo sauce lend a tangy and smoky flavor to these grilled steak tacos.

This easy marinated steak recipe uses Japanese miso, which is made from soy, barley and rice, and has a strong, savory umami taste. Miso is best known for its use in miso soup, but miso is amazing in meat marinades like this Asian steak marinade because it produces rich flavors in the meat. Look for sake (Japanese rice wine) where other wines are sold.

Chutney is an East Indian specialty that can range in texture from smooth to chunky and in flavor from sweet to tart. Mixing store-bought chutney with rum and rice vinegar for this steak marinade adds a whole new dimension of flavor to this meal.

Typically gyro meat cooks on a rotisserie for hours. For this fast and healthy gyro recipe, flank steak is brushed with seasoned oil and broiled. Not a pickling pro? No problem. You can get all the flavor and crunch in a fraction of the time by marinating thinly sliced vegetables in a hot vinegar mixture for a few minutes. Try them on burgers and other sandwiches too. Look for tzatziki--Greek cucumber-yogurt sauce--near other prepared refrigerated dips like hummus and salsa.

This healthy steak recipe is quick enough for a weeknight dinner and yet impressive enough for a dinner party. Round out the meal with baked sweet potatoes and garlic green beans.

Chimichurri sauce is a zingy Argentinean sauce made with garlic, parsley, vinegar and oil. Here chimichurri sauce doubles as marinade for flank steak and as salad dressing for this grilled steak salad recipe.

This Korean-flavored steak tacos recipe uses cabbage in three ways: a crisp cabbage leaf acts as the shell, sautéed cabbage is part of the filling and pickled cabbage tops off the tacos. You can prepare most of the ingredients ahead, so all you have to do is assemble the steak tacos when you're ready to serve.

Flank steak is the perfect candidate for cooking under the broiler. The high heat sears it on the outside while leaving the inside juicy.

These juicy beef rolls are terrific for entertaining because you can prepare them in the morning and broil them at the last minute. Pounding the flank steak to 1/8-inch thickness lets the beef cook through without charring the vegetables.